WEEK 46
PICKLED ONIONS
Hi, and welcome to our Vegetarian Kitchen. A warm welcome to any gardeners who would like our recipe for their home grown shallots. They are in the supermarkets now and here is our very simple foolproof recipe for Pickled Onions. There is no need to soak in salted water for days nor blanche. These wil be ready for Christmas.
INGREDIENTS
1 lb (450g) SHALLOTS
1 LITRE (570ml) MALT VINEGAR
3 teaspoons allspice
1 teaspoon Black Peppercorns
METHOD
Boil vinegar and spices in saucepan. Leave to get cold.
Make sure jars are clean and dry with air-tight lids. Do not use metal lids. If you have one use a Kilner Jar.
Peel the shallots, take off outside skin and one more skin. Immediately put in jars, pour over malt vinegar and spices and cover and seal tightly.
Store for 6 - 8 weeks in cool,dry place.
Delicious with Ploughmans Lunch - A hunk of bread, cheese, pickle and your own Pickled Onions.
